Thursday, December 1, 2011

Coconut Cakes

I was hoping this could be my entry for the Aspiring Bakers Challenge. However, I am writing this entry late and the method used in the recipe seems to be of the muffin way.

I have always love anything with coconut and I still have a packet of coconut cream that I bought for the purpose of last month's kuih challenge, so I planned to try this recipe when I am browsing the book after the kids' exam. It is a pity the maid side of me took over and I started cleaning the house on the first week when school holiday starts. It also happened that there were half day events like CCA etc in the same week so time flies and I was left with last 3 days of November. I finally made this at 8.30pm on 30th November but only has time to post it now so still not in time for AB challenge. :-(

My understanding was that cupcakes are made by creaming butter with sugar first, or whisking of eggs first. The wet into dry ingredient method usually means muffin. But this recipe with the title "Coconut Cakes with Lime Syrup" has the following short description :-

"These moist, coconut-lime cupcakes make an excellent dessert. for a sweeter touch, replace the yogurt with the same quantity of Chantilly Cream."

See that? It says coconut-lime cupcakes! Later on in the recipe I "attached" below, you will see it is the wet into dry method. So is this still a cupcake? Anyway, to make sure I will make it, I melted the butter before I cook my dinner. So the melted butter was sitting around for about 3-4 hours before it was being used. Would this affect the result? The batter was really very thick, so thick that whatever I spooned into the cupcake liner, it will stay in the shape that it went in. The batter did not change at all after 45 minutes of baking time accept the higher peaks of the batter turned golden brown. For some recipes, the thick batter melts into flat top then rises, some just rises as it is but this, I did not see any changes. The "peaks and valleys" were still where they were when I spooned batter in. The recipe mentioned it only takes 15-20 minutes and it is done when the tops spring back but I actually baked 45 minutes since it took so long for them to turn golden brown on top. After I took out the batch, I started to ponder, do I need to bake till it is golden brown at all? Perhaps they are never meant to be brown tops (book has no picture of the cupcake).

The cakes tasted lovely. Sweetness is just right as I reduced the sugar by 50g. Every one of them have slightly crispy top and a firm body. Every mouthful is filled with the desiccated coconut, just like eating the traditional coconut tart. I love it!

Here comes the recipe, from "desserts - 250 recipes for every occasion"

Coconut Cakes with Lime Syrup (Makes 8 cupcakes)

Coconut Cakes
2 cups (300g) all purpose (plain) flour
3/4 teaspoon baking powder
1 1/3 cups (270g) sugar
1 cup (125g) shredded (desiccated) coconut
2 large eggs, lightly beaten
1 cup (250ml) cream of coconut
1 cup (250g) unsalted butter, melted and cooled
2 teaspoon finely grated lime zest
1 cup (250ml) plain yogurt

Lime Syrup
3/4 cup (150g) sugar
3/4 cup (180ml) freshly squeezed lime juice
5 teaspoons finely grated lime zest
1/2 cup (125ml) water

1. Preheat the oven to 350dF (180dC/gas 4). Lightly grease eight muffin cups.

2. To prepare the coconut cakes, mix the flour and baking powder in a large bowl. Add the sugar and coconut, stirring to combine. Combine the eggs, coconut cream, butter, and lime zest in a medium bowl. Whisk until blended to a smooth liquid. Add to the dry ingredients and stir with a wooden spoon until just combined. Pour the batter into prepared muffin cups.

3. Bake for 15-20 minutes, until the tops spring back when touched. Let cool in the pan on a wire rack for 5 minutes, then invert onto the rack. Turn right side up and let cool completely.

4. To prepare the lime syrup. combine the sugar, lime juice, lime zest, and water in a small saucepan over medium-low heat. Cook until the sugar dissolves. Increase the heat to medium-high and simmer for 5-10 minutes, until thickened to the consistency of honey. Pour a few spoonfuls of syrup over each cupcake. Allow to cool and absorb the lime syrup. Serve with a dollop of yogurt on the side.

Now, doesn't that look simple.

As usual I omitted the syrup, but I am sure it will taste better with the syrup. A little sweet sweet, a little sour sour ....

Here are the cupcakes in oven.

The results - see, no change from uncooked besides the brown top

The firm body

I hope someone will read this post and bake this and let me know what happen to her/his entire process and experience. I would love to see how much it differs from mine.

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